Tête-à-Tea Cookies

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1 cup all-purpose flour, sifted
1/2 cup Mott’s 100% Apple Juice
1/2 cup white sugar, sifted
1/2 cup unsalted butter
1 teabag Earl Grey tea leaves
1 tsp baking powder


1. In a bowl, combine dry ingredients.

2. In a separate bowl, cream butter until smooth using an electric miner. Add Mott’s 100% Apple Juice and mix. Add all-purpose flour, white sugar, Earl Grey tea leaves and baking powder and blend well.

3. Using a tablespoon, drop cookie dough onto ungreased cookie sheet.

4. Bake in preheated oven 180°C for 15 minutes.

5. Allow to cool in a rack and store in airtight container.

Recipe Variation:

For cake-like texture, add one egg to cream butter and beat until well-blended before adding dry ingredients.

Makes 35 pieces